Lemon Artichoke Chicken

If your chicken is thicker than ½ inch after slicing it in half, pound it to ½-inch thickness. Or, leave it thicker and adjust cooking time as needed.
Set up your station: Place the chicken on a cutting board, pat it dry, and season both sides with salt and pepper. In a shallow dish, spread the flour. On a separate plate, place the floured chicken. Dredge each piece in the flour, shaking off any excess.
Heat a large skillet over medium heat and add both olive oil and canola oil. To check if the oil is ready, splash a little water in the pan—it should sizzle. Once hot, add half of the chicken. Cook for 5-7 minutes until golden, adjusting heat to maintain a sizzling sound. Flip and cook for another 2-3 minutes until cooked through. Transfer to a plate and repeat with remaining chicken.
Lower the heat and add garlic, artichoke hearts, and capers. Sauté for about 2 minutes until garlic is fragrant. Increase heat to medium, add lemon juice and water, and simmer for 4-6 minutes, letting the liquid reduce slightly. Stir in parsley and butter until it has melted and emulsified into a sauce.
Turn off the heat, taste the sauce, and adjust seasoning. Return the chicken to the skillet and coat it in the sauce. Let it reheat for 1 minute. Serve directly from the skillet or transfer to plates, perfect with pasta or bread.